2. While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.

4. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.

6. To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Slice into serving size of your choice. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Hi Pat, I really want to thank you for stopping by my blog and leaving a comment. Funny you recognize my ceramic tree! :) You may be a new blogger, but your blog looks terrific. After seeing your cheesecake recipe, I knew I had to be a follower. Welcome to blogging and do stop by again.Donna

It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!

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